Cocoa Chiffon Cupcakes that Do Not Defoam, Crack, and Collapse

Cocoa Chiffon Cupcakes that Do Not Defoam, Crack, and Collapse

1. Heat the corn oil until ripples appear and turn off the heat.

2. Sift in the cocoa powder and mix well.

3. Add milk.

4. Beat with egg to emulsify.

5. Put the yolk in the cocoa paste when dividing the eggs.

6. Add sugar to the egg white 3 times and beat until dry.

7. Use an electric whisk to mix the egg yolk and cocoa paste evenly.

8. Sift in low-gluten flour and mix well.

9. Add one-third of the meringue to the egg yolk paste and mix well.

10. Pour the mixed cake batter back into the meringue bowl and mix well.

11. Pour the cake batter into a paper cup and shake it vigorously.

12. Put it in the preheated oven and bake for 30 minutes at 130 degrees.

13. Immediately release the mold and cool down.

14. Finished picture.

15. Finished picture.

16. Finished picture.

17. Finished picture.

Tips:

1. Do not overheat the oil, so as not to burn the cocoa powder and affect the taste.
2. Be sure to turn off the heat before sifting in the cocoa powder.
3. Adjust the amount of sugar according to each person's taste.
4. Adjust the baking temperature according to the attributes of each person's oven.
5. The baking time must be sufficient to ensure that the cake does not collapse.